Chocolate Biscotti - One of My Most Favorites

I always reserve the last post of the year for one of my Most Favorite recipes, and this year it is one I found in 2004 and have been making ever since. 

The name is Chocolate Biscotti, but it is really "Chocolate plus whatever else you want to add in Biscotti."  You can shift the flavor and the experience around quite a bit depending on what you mix into the dough, or you can leave it "as is" and enjoy it as straight chocolate.

Keep in mind that, as a biscotti, it is baked twice, and so it crisp and a bit hard.  This makes it perfect for dunking! 

Without further delay, I give you one of my favorite recipes, especially good to make and give away during the holidays.

Chocolate Biscotti

2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon (or less, to taste) salt
6 tablespoons butter, softened
1 cup sugar
2 large eggs
3/4 to 2 cups add-ins:  nuts, chocolate chips, crushed peppermint sticks, etc
powdered sugar

So simple!

Preheat oven to 350 degrees F.

Grease and flour a large cookie sheet.

In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

Whisk slowly so the powders don't go flying!

In another bowl that can go with a mixer, cream butter and sugar until light and fluffy.

Add eggs and beat well.

Sugar, butter, and eggs.

Stir in flour mixture to form a stiff dough.

It should stick together but is somewhat dry.

Stir in add-ins.

Stiff dough means you have to work to distribute the add-ins evenly.

Split dough in half.  With floured hands, compress the dough to remove air spaces.  Shape each half into a log that is about 2 inches wide and 12 inches long, and is slightly flattened.  Round off the ends.

Place the logs on the cookie sheet and sprinkle them lightly with powdered sugar.  Leave space between them as they will spread.

Both shaped; one powdered.

Bake the logs for 35 minutes or until they are slightly firm to the touch.  Cool them on the cookie sheet for 5 minutes.  Leave the oven on.

Fresh out of the first bake time.  The puddles are melted candy.

On a cutting board cut the biscotti, either across or diagonally, into slices about 3/4 inches wide.

I like using a bread knife to slice them.

Place each slice cut side down on the cookie sheet and bake another 10 minutes.

Cool on a rack.  Store in an air-tight container or freeze for future use.

Cooling after the second bake.

My Notes

I made this for Christmas giving, so I added crushed peppermint sticks.  One aspect of putting candy into the dough is that some of it will melt and run onto the cookie sheet.  Sometimes this will scorch and taste burnt, so if you see that, peel it off before you slice the logs.

This recipe is very reliable.  The only issue I've had is that sometimes the dough doesn't come together with just two eggs; if this occurs, I mix in a little milk until it forms that "stiff dough."  For this rendition, I added 1/4 cup milk and it all came together beautifully.

Too dry but a little milk made it just right.

Sometimes the dough is sticky, even with flouring my hands, so it is fine to cover it and chill it for 30 minutes or more. 

I like to slice it on the diagonal, so I shape the logs like parallelograms.  I slice parallel to the ends.  This makes the ends about as big as the regular slices.    Also, you might not want to bake the ends the second time as they tend to get overcooked.  They taste just fine without the second baking.

I aim for this shape.

The Verdict

Success?  Always! 

The flavor is a deep enough chocolate to satisfy a chocolate lover.  It is sweet but not overly so.  The add-ins can make it fun (peppermint!) or more savory (toasted nuts) or intriguing (white chocolate chips). 

The biggest problem is making them last long enough around the house to share with others!

I hope you enjoy one of my favorite recipes.  Merry Christmas and Happy Whatever You Love to Celebrate!